4 Biscuits
1/2 lb Chicken breast meat
— (boneless, skinless) 3 Button mushrooms
3 Shiitake mushrooms
— OR other wild mushrooms 1 tb Butter
1 tb Red bell pepper
— (finely chopped) 1 tb Green bell pepper
— (finely chopped) 1/2 tb Jalapeno pepper
— (finely chopped) 3/4 c Heavy cream
Salt Freshly ground pepper Have the biscuits ready to slip into the oven to bake as you begin to prepare the chicken. Cut the chicken into 1/2-inch-wide strips. Slice the mushrooms, and if you are using shiitakes, discard the stems. Heat the butter in a skillet; when it stops foaming, add the chicken and mushrooms and saute over moderate heat for 4 minutes. Add the peppers and cook, stirring, over high heat for 1 more minute.
Pour the cream into the skillet and cook until it has reduced and thickened, about 5 minutes. Season with salt and pepper. To serve, split 4 warm biscuits and divide them between 2 plates. Cover them with the creamed chicken. * Source: Chef Billy Della Ventura of 95th Restaurant, Chicago * American Bistro – Copyright 1986 by Irena Chalmers Cookbooks, Inc. * Typed for you by Karen Mintzias